Slow Cooker Braised Short Ribs
Short ribs seared hard, then left in the slow cooker with red wine, tomato, and thyme until the meat gives way completely. This is my cold-weather company dinner, because the oven never needs watching and the sauce makes itself.
- Course
- Slow Cooker
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 8 hr 30 min
- Total Time
- 8 hr 50 min
The Story Behind This Recipe
Slow Cooker Braised Short Ribs started as a "what's actually in the fridge" dinner and quietly turned into something I make on purpose. Somewhere around the third or fourth time, I stopped improvising and started writing it down.
I have made it for a quiet Tuesday and for a table full of people, and it behaves the same either way, which is the highest compliment I give a recipe.
The one thing I would tell you: taste it before it leaves the pan. Salt and a squeeze of something acidic at the end are what separate fine from very good.
Variation Ideas
- Swap the protein for whatever is in the freezer — cook times shift slightly.
- Roast the vegetables separately for more caramelization.
- Serve it over rice, polenta or crusty bread depending on the night.
Ingredient Substitutions
- Beef stock
- Chicken stock with a teaspoon of tomato paste stirred in
- Red wine
- Beef stock with a teaspoon of balsamic vinegar
- Beef chuck
- Boneless short rib or brisket, cut into large pieces
- Fresh herbs
- A third as much dried, crushed between your palms first
Frequently Asked Questions
How long will this last?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
What is the best way to reheat it?
Warm it gently — covered at 300°F or over low heat on the stove with a splash of liquid — until just heated through. Fast, high heat is what dries leftovers out.
Can I make it ahead?
Yes. Prep and refrigerate the components up to a day ahead, then combine and finish just before serving so nothing loses its texture.
It tastes flat — what should I do?
Salt and acid, in that order. A pinch more salt then a squeeze of lemon or splash of vinegar will usually sharpen everything back into focus.
Tools For This Recipe
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What to Serve With Slow Cooker Braised Short Ribs
Recipe Card
Slow Cooker Braised Short Ribs
By Marguerite Hale
- Course
- Slow Cooker
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 8 hr 30 min
- Total Time
- 8 hr 50 min
Ingredients
- 4 lbs bone-in beef short ribs
- Kosher salt and black pepper
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, cut into chunks
- 3 celery stalks, sliced
- 5 garlic cloves, smashed
- 3 tbsp tomato paste
- 1 1/2 cups dry red wine
- 1 1/2 cups beef broth
- 4 sprigs fresh thyme
- 2 bay leaves
Instructions
- 1
Season the short ribs generously and sear them in the oil over high heat until a dark crust forms on all sides — this is where the flavor comes from, so do not rush it.
- 2
Move the ribs to the slow cooker and cook the onion, carrots, and celery in the same pan for 5 minutes.
- 3
Stir in the garlic and tomato paste, cook a minute, then deglaze with the wine and let it bubble down by half.
- 4
Pour the vegetables and liquid over the ribs, add the broth, thyme, and bay leaves, and cook on low for 8 hours.
- 5
Lift out the ribs, skim the fat from the sauce, and reduce it in a saucepan for 10 minutes before spooning it back over the meat.
Nutrition
Estimated per serving (6 servings per recipe).
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